Crepes
Blend: 
3 large eggs           
1 1/2 cups milk           
2 Tbs. sugar           
1/3 cup pumpkin puree             
3 Tbs. melted butter
Add:     
3/4 cup flour             
1 tsp. pumpkin pie spice             
1/4 tsp. salt
Blend well, scraping sides as necessary.  Chill for 1 hour.  Heat nonstick 8-inch pan over medium heat; lightly spray or butter hot pan. Use a scant 1/4 cup batter per crepe.  Cook about 2 minutes; flip, cook 30 seconds or so more.

Filling
Beat with hand mixer until smooth and well blended:             
8 oz. cream cheese, softened             
1/4 cup maple syrup             
1 cup pumpkin puree             
1 tsp. pumpkin pie spice               
pinch of salt
Fill crepes; roll, and serve with whipped cream, maple syrup, chopped pecans, or a skiff of powdered sugar.  Annika liked putting Nutella on hers.